Schotland iS een land van vier Seizoenen Bij Knowle B&B ...
Schotland iS een land van vier Seizoenen Bij Knowle B&B ...
Schotland iS een land van vier Seizoenen Bij Knowle B&B ...
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Achterom 50 | 3311 KC Dordrecht<br />
t +31 (0)78 614 14 02<br />
e info@whiskyenwhiskey.nl<br />
i www.whiskyenwhiskey.nl | www.gall.nl<br />
<strong>Bij</strong> Besteding<br />
<strong>van</strong> elke<br />
minimaal € 30,-*<br />
gratis<br />
Cadenhead’s<br />
miniatuurtje<br />
* Zolang de voorraad strekt. geldig in oktoBer en novemBer 2012<br />
29 • Jaargang 7 • nummer 1 • oktober 2012<br />
whiskywoorden vervolg<br />
caramel<br />
Used to color most blended whiskys (grain whisky is clear) and sometimes also<br />
used in commercial single malts.<br />
cask Strength<br />
New whisky is filled into casks at about 64 percent alcohol by volume. This also<br />
refers to whiskys that have b<strong>een</strong> bottled straight of the casks without dilution.<br />
Given the evaporation known as the angel’s share, the resulting strength of cask<br />
strength bottlings drops as the whisky ages.<br />
chill-filtration<br />
Filtration of the whisky at a low temperature to remove clouding which occurs<br />
when unfiltered whiskys get too cold. Chill filtering also removes other constituents<br />
that change the character of the whisky. Nearly all blended whiskys are chill<br />
filtered since they are generally served over ice.<br />
cling<br />
The trails left on the inside surface of the glass when it is swirled around. This is<br />
caused by fusel oils it the malt and is usually used to determine the amount of<br />
maltinblendedwhiskys. You’ll sometimes see folks doing this with single malts,<br />
but they always produce excellent cling since fusel oils are quite high in most single<br />
malts. Also known as “legs”.<br />
condenser<br />
A system of copper pipes used to cool the vapors from the still to produce distillate.<br />
cooperage<br />
Workshop where casks are made and maintained by coopers.<br />
culm<br />
The dried rootlets still attached to the malt grains after kilning.<br />
cutting<br />
The practice of diluting cask strength whisky with water to reduce it to a lower<br />
strength for bottling. Most whiskys are diluted to 80 proof before bottling.<br />
dark grains<br />
Cattle food produced by combining the distillery by-products of draff and pot ale.
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